4 pound chuck roast
2 tablespoons vegetable oil
1/3 cup apple cider vinegar
4 large garlic cloves, minced
1-1/2 tablespoons cumin, more or less, to taste
2 chipotle chiles in adob, more or less, to taste
2 teaspoons dried oregano
1/4 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
3/4 cup chicken stock
3 tablespoons freshly squeezed lime juice
2 bay leaves
Season roast with salt and pepper; set aside. In a large skillet, heat vegetable oil until shimmering. Carefully place meat into pan. Sear on both sides, and then all edges. Place seared roast into a 6-quart slow cooker, and set to "high."
Place remaining ingredients EXCEPT bay leaves into a blender or food processor and pulse until smooth. Pour the sauce over the meat, toss in bay leaves, cover and cook on high heat for 6 hours (or low for 10).
Carefully remove roast from slow cooker, shred meat, removing any pieces of fat. Return beef to sauce, stir to coat, and serve.